Julius Curry seeks
second straight state
» Wrestling crown
Vol. 111 No. 07
KM Board member calls for school merger
the only one
BY ELIZABETH STEWART
Of The Herald Staff
Four of the five members of
the Kings Mountain Board of
Education and Supt. Dr. Bob
McRae do not support a merger
of the three school systems in
special section inside
Ww . nS
hoarding food for
Chairman Ronnie Hawkins,
Vice- Chairman Shearra Miller
and members B. S. Peeler and
Dr. Larry Allen all agree that
“bigger is not always better” in
separate statements on the issue
which surfaced again last week
after the fifth member of the
board, Melony Bolin, was quot-
ed by a Shelby Star reporter that
she supports merger.
Bolin says she may not have
made clear exactly what she
feels. She said she supports one
Thursday, February 18, 1999
“I remain unconvinced that
merger offers any consider-
able benefits to the students
of Kings Mountain District
-Supt. Bob McRae
administrative unit for all three
systems and retaining “individ-
“A recent article in the Shelby
Star quoted me as saying I sup-
port merger but what I see as a
merger is not what my fellow
board members see as merger.
“I would like to see a consoli-
dation of resources and admin-
Kings Mountain, NC «Since 1889 *50¢
istrations at one place and I
would suggest Central School
in Kings Mountain as the ideal
place and Dr. McRae as the ide-
al superintendent to head it
Bolin says she would like to
see citizens of the county have
a vote on merger if that is in the
future and suggests that either
the Cleveland County Board of
Commissioners or the North
Carolina General Assembly put
together an unbiased task force
to study the issue of merger.
Bolin’s opinion on consolidat-
ing administrations is not
shared by her fellow board
members. Chairman Ronnie
Hawkins said the board has
gone on record as being op-
posed to merger of any kind.
“I remain unconvinced that
merger offers any considerable
benefits to the students of Kings
Mountain District Schools,”
said McRae. “I would not say
‘no potential’ for anything
See Merger, 3A
a piece of history
at old KM mills
By ELIZABETH STEWART
Of The Herald Staff
Businessman Kelly Bunch wants to hear the
By ELIZABETH STEWART 1 : lin dat
OF The Herald Staff ooms humming again in this town whose bread
and butter used to come from the old Margrace
By all and Pauline Mills.
ACO “It isn’t a pipe dream,” says Bunch, who wants
Se fi the rustic mills to come alive with workers.
Ne pS “This place used to rock and roll,” said son,
Jr Ys y Johnny Bunch, as he pointed out the renovation
I progress underway at the Margrace Mill Monday.
sigh! pe Monday Kelly Bunch was overseeing the reno-
yaton ora warenouse at the old Pauline Mill site
combat and sons, Johnny and Phillip and son-in-law,
2 Batten’s Mike Hunter, were busy at the Margrace site and
> Disease. at the company offices on Grover Road putting
son of Billy and Patricia Byers,
~ of Plantation Drive, lost his
courageous battle and died
Tuesday at home at 10:53 p.m.
Both Billy and his sister,
Tabitha, 9, were normal kids
until the rare genetic disorder
struck Billy when he was about
3 and struck Tabitha when she
“Four years ago doctors
gave us no hope for Billy but
we came home and in June
we held that little teeny bop-
per his 13th birthday party.”
“These children are our life,”
said the mother and doting fa-
Life expectancy for the dis-
ease is 8 to 12 years. Mrs. Byers
said she and her husband
would never give up hope that
their young daughter will sur-
vive the disease which cripples
the neurological system.
“Four years ago doctors gave
us no hope for Billy but we
came home and in June we held
that little teeny bopper his 13th
birthday party,” said Patricia.
Billy Byers Sr. says he owes a
great debt to his neighbors in
Bethlehem Community and to
all of Kings Mountain who have
“taken our kids in their hearts.”
Byers said he would never
forget Billy, although he knew
the special boy was in no pain -
In addition to his parents and
sister, Billy is survived by one
half-sister, Lisa Bowen; and his
grandparents, Pat and Carl
Worthey of Shelby, John
Hastings of Casar and Bertha
Frank of Lawndale.
Funeral arrangements, which
are incomplete, will be an-
nounced by Cleveland Funeral
First Carolina Federal
Ed Goforth and two of his 40 ostriches he and his wife, Pam, raise on their Kings Mountain farm
Goforths' ostriches big and fast,
and they taste pretty good too!
BY ALAN HODGE
Like many things new, eating ostrich meat falls un-
der the category "don't knock it if you haven't tried it."
Hoping that many more folks will give the big bird a
try are Kings Mountain ostrich farmers Pam and Ed
Tasting like good quality beef, ostrich meat is practi-
cally fat-free. Sausage made with ostrich meat is indis-
tinguishable from regular pork patties and is more
healthful. A 100 gram portion of ostrich meat has just
2.8 grams of fat, compared to chicken at 7.4 grams of |
fat and pork at 9.7 grams. Of all meats, ostrich has the
second lowest cholesterol next to chicken and the sec-
ond highest iron content after venison.
Hoping to make a living from all the good things
that ostrich meat promises consumers, the Goforths de-
cided several years ago to plunge into the ostrich busi-
ness. Their first bird came to them literally on the luck
of a draw.
"We went to an ostrich seminar in Charlotte given by
some people from Amarillo, Texas," said Ed Goforth.
"We won a chick as part of a drawing, When we went
_ to Texas to get a mate, we ended up bring back eight
+ Now up to about 40 birds including a seven-foot tall,
350 pound breeder ostrich named "Shaq," the Goforths
are fully committed to seeing their investment pay off
not only for the money, but because they believe in the
quality of their product.
"Our ostriches are all free-range birds that have no
hormones, steroids or additives put into their meat,"
said Pam Goforth. "The meat is USDA inspected and
very healthy. We have several customers who have no-
ticed a drop in their cholesterol level from eating os-
Strolling across the Goforth's fields, the ostriches
seem as at home as if they were on the plains of Africa.
Gentle and curious about visitors, the birds can
nonetheless defend themselves quite well should a
stray dog or person want trouble.
"If they want to run away, they can be doing 40 miles
per hour in about four steps,” said Goforth. "Their legs
can generate 2,000 pounds of pressure and kick a hole
through sheet metal."
Tipped with toenails as big as the end of a pickax,
an ostrich's feet can be deadly to enemies. As well as
being hardy, ostriches can live to a ripe old age.
"The birds can take any kind of weather," Goforth
said. "I've seen them completely crusted with ice, but
their feathers are so thick it doesn't faze them."
Even though an ostrich can be self sufficient, it still
takes a lot of work to breed them and make their meat
"We make our own food for them right here,"
Goforth said. "It's a blend of oats, alfalfa, and corn. An
ostrich can eat about four pounds of feed per day, plus
. what they forage off the ground."
With spring just around the corner, Pam Goforth
knows her work is beginning. Watching for the females
to lay their eggs on the ground, she collects and incu-
bates them. -
"When the chicks hatch they begin growing about 12
inches per month in height," Goforth said. "In just a
few months, they're taller than a person.”
The financial aspect of ostrich farming has been a
roller coaster ride for the Goforths and many others.
"Ten years ago a pair of breeders cost $50,000,"
Goforth said. "Now, they go for about $1,500. The mar-
ket is currently in transition from a breeder's market to
a meat market. The price of hides has dropped from
$300 to about $40 each as well. With the price of birds
dropping, the main start-up cost a person has now
would be in fencing."
Support for ostrich growers like the Goforths has
come from from the North Carolina Ostrich Breeders
Association and the American Ostrich Association.
More and more local food dealers and restaurants like
Killdeer Farms and Ni Fens restaurant in Shelby are of-
fering ostrich meat. The Goforths also sell what they
raise at their home. Their phone number is 739-7169.
300° W. Mountain St.
529 S. New Hope Rd.
the final touches to plans for improving both
“The late Jim Dickey’s grandfather made these
white bricks in 1914,” said Bunch, holding up
bricks a contractor will ship to Baton Rouge, La.
from the Pauline Mill site.
After the four acre site is cleared Bunch plans
to sell it or develop it :
Bunch said most Kings Mountain families
have close ties to both the Margrace and Pauline.
“It will be sad to see those buildings come
down,” said Bunch as he watched Gene Horne
cut trees on the Pauline property and Bill Hovis
and Robert Cudd work on the interior of the new
Bunch said the demand for such a warehouse
type space in the 5,000 to 10,000 square feet range
“If I had 10 of these I could rent them in a
heartbeat,” he said. “It’s just a simple building
but it’s immediately useful when it’s finished.”
See History, 3A
LIB STEWART / THE HERALD
Robert Cudd, Kelly Bunch and Bill Harris, left
to right, renovating Pauline Mill building.
1238 E. Dixon Blvd.
EH EE | PPY,